Creamy Tuscan Salmon with Cauliflower Rice

Okay, y’all this receipe is SO simple yet SO delicious. If you’re crunched for time, this 30 minute dish is guaranteed to be a hit in your household!

***TIP: You can also substitute chicken or regular rice.

Salmon:

  • Add 2-3 Tbsp. of your choice of oil to a pan and begin heating
  • Season both sides of the salmon with a pinch of salt and pepper.
  • Once oil is hot, begin searing the filet. Roughly 3-5 minutes per side. The larger the filet, the more time it will take!
  • Once seared, set aside for later!

The Sauce:

  • Using either the same pan or a new one, melt 2 Tbsp. of butter.
  • Once butter is melted, add in 5 minced cloves of garlic and sauté for one minute.
  • Add in 1/4 to 1/2 C yellow onion. The more onion, the more flavor!
  • Add in 6 oz. of sun dried tomatoes and cook for 1-2 more minutes

***TIP: Drain the oil from the can of sun dried tomatoes or else the oil will separate in the sauce! I do this by using a strainer.

  • Add in 1/3 C of vegetable broth and let the mixture reduce.

***TIP: If using chicken, substitute chicken broth instead!

  • Time to change temperature to LOW and add in 1.5 C of heavy cream, stirring occasionally.

***TIP: Add a little salt and pepper to taste – this will add more flavor to the overall dish!

  • Once mixture comes to a simmer, add in the spinach. I did about 4 handfuls. Remember, spinach wilts, so add more if needed!
  • Add in 1.3 C grated Parmesan cheese
  • Once cheese has melted, add the salmon back in to heat it back up.

***TIP: If you like a little spice, I recommend adding some red pepper flakes for extra flavor!

Cauliflower Rice:

  • Take half a head of cauliflower and chop into smaller pieces.
  • Use a blender or food processer on mix/chop until you get rice-sized pieces.
  • Take a small pot and melt 2 Tbsp. of butter.
  • Add in 3 minced cloves of garlic and 1/3 C onion, cooking for 2 minutes.
  • Add 2 Tbsp. of vegetable stock, 2 Tbsp. lemon juice, and a few pinches of chopped parsley.

Garnish the whole plate with parsley for pretty presentation. ENJOY!

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